Ingredients
Scale
- 1 large head of green cabbage, shredded or chopped
- 2 large yellow onions, diced
- 3 stalks of celery, sliced
- 2 large carrots, peeled and sliced
- 1 green bell pepper, chopped
- 4 cloves of garlic, minced
- 2 cans (14.5 oz each) of diced tomatoes
- 8 cups of low-sodium vegetable broth
- 1 teaspoon of dried oregano
- 1 teaspoon of smoked paprika
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Begin by washing all your fresh vegetables thoroughly under cold water. Chop the cabbage into bite-sized pieces, discarding the tough core. Dice the onions, celery, carrots, and bell pepper into uniform sizes to ensure they cook evenly. Mince the garlic cloves and set them aside.
- In a large stockpot, heat a splash of water or a teaspoon of olive oil over medium heat. Add the onions, carrots, celery, and bell pepper. Sauté for about 5 to 7 minutes until the onions become translucent and soft. Stir in the minced garlic and cook for another minute until fragrant. Add the chopped cabbage, diced tomatoes with their juice, and the vegetable broth. Stir in the oregano, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25 to 30 minutes, or until the cabbage and carrots are perfectly tender.
- Ladle the hot soup into deep bowls while it is still steaming. If you prefer a bit of brightness, squeeze a little fresh lemon juice over the top just before serving to elevate the flavors. Garnish with chopped fresh parsley for a professional look and a boost of antioxidants.
- Cook Time: 50 minutes